TasteOverTime Blog & Recipes

Call it macaroni, pasta, noodles or a host of Italian-style names, these carbohydrate-laden mouthfuls do seem to satisfy—especially when paired with a fatty topping, like cheese, olive oil or both!

Got a hankering for warm pasta AND cool salad? This composed salad pairs the best of both plant worlds: whole grain penne pasta with fresh spinach or arugula; then adds bright and tangy raspberries, coated by pungent balsamic vinaigrette. Big or small it gratifies that hankering and much more!

While most cakes require a fine balance of ingredients, some cakes do not need butter or flour for success. In this recipe for Olive Oil Cake flavorful olive oil replaces butter and adds richness, moisture and flavor. Stone-ground cornmeal replaces flour and contributes a crumbly texture. This results in a grainier texture than refined cornmeal.

Eggs are little food science wonders. They help lighten, thicken, fasten, moisten, silken and brighten cooking and baking. If you choose to eliminate eggs, there’s still tips a plenty!

Egg whites are practically perfect protein and egg yolks are high in fat-soluble and B-vitamins, at least seven essential minerals and omega-3 fats. Almost a no- brainer, except for cholesterol, or should this be? Read my egg-centric dilemma!

From a gorgeous dinner setting high in the Peruvian mountains to a seemingly lowly airport stand, coffee reigns supreme here. Though I planned to limit my indulgences, Peruvian coffee and its relatives were just too intoxicating in both aroma and taste.